ROCKY COCKTAIL RECIPES

Steps:

• 1. Snap the dark chocolate into a large heatproof bowl over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl, and leave to melt, stirring occasionally.
  2. Once glossy and smooth, carefully remove from the heat. Now for the fun bit – adding your fillings. Crumble in biscuits and meringues, tear up any large dried fruit, and feel free to chop up nuts or add them whole. Get everything in there, and give it a good mix up.
  3. Grease and line a baking tray (30cm x 25cm) with greaseproof paper, then pour in the mixture, spreading it out and patting it down fairly evenly.
  4. Sprinkle over the sesame seeds, if using, then place the tray in the fridge to cool, harden and set for a few hours.
  5. Melt the white chocolate and randomly drizzle over the top, then slice and serve. Great as a gift, too.

Steps:

• Split the tough skin-like muscle that surrounds each "oyster" (use a sharp knife). You can also remove the skin easily if the meat is frozen and then peeled while thawing.
• Soak in a pan of salt water one hour; drain.
• Transfer to a large pot and add enough water to float the meat.
• Add the vinegar to the pot.
• Parboil, drain and rinse.
• Let cool and slice each oyster into 1/4 inch thick ovals.
• Sprinkle salt and pepper on both sides of sliced oyster to taste.
• Combine flour, cornmeal and some garlic powder to taste.
• Roll each slice into flour mixture.
• Dip into milk.
• Roll again into flour mixture.
• Dip into wine.
• (repeat the procedure for a thicker crust).
• Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when you add the hot sauce); fry until golden brown.
• Drain on paper towels.
• Serve with cocktail sauce if desired.